Roulés feuilletés au pesto

Ingrédients

• 1 package frozen puff pastry (thawed)
• 1 8 oz. bag of Kraft Natural Shredded Mozzarella Cheese
• 1/4 cup Kraft Grated Parmesan cheese
• 1/2 cup basil pesto
• 1/2 cup sundried tomatoes in oil
• 1 clove of garlic

Préparation

1. 1

   Preheat your oven to 400 degrees F.

2. 2

   To make the sundried tomato pesto, blend the sundried tomatoes, 1 peeled garlic clove, 1 tbsp of olive oil, 1/4 cup Krafted Grated Parmesan Cheese, and 1 tbsp of basil pesto.

3. 3

   Spread the sundried tomato pesto in a thin layer onto one sheet of puff pastry.

4. 4

   Top with 1 cup of Kraft Natural Shredded Mozzarella Cheese.

5. 5

   Roll the puff pastry sheet into a tight log, seam side down.

6. 6

   Repeat the process with the basil pesto on the second sheet of puff pastry.

7. 7

   Chill the logs for 10 minutes in the freezer. then slice into 1" rounds with a serated (bread) knife.

8. 8

   Place the pinwheels onto a parchment lined baking sheet and bake for 20 minutes, until puffed, cheesy, and golden brown.

9. 9

   Serve warm or at room temperature.